Earthy mushrooms, sweet caramelized onions, and melty fontina come together on a perfectly golden flatbread crust for a dish that feels both rustic and sophisticated. Finished with a drizzle of truffle oil and a sprinkle of flakey sea salt, this wild mushroom flatbread is just as perfect for a dinner party appetizer as it is for a cozy movie night on the couch.

WHAT TO EXPECT IN THIS POST

• Why You’ll Love This Recipe
• Ingredients
• Equipment
• Step-By-Step Instructions
• Tips for Success
• Storage Tips
• Frequently Asked Questions
• Hosting Tip
• Other Recipes You’ll Love
• Recipe Card

WHY YOU’LL LOVE THIS RECIPE

• Elegant But Easy : levels up traditional flatbread into something restaurant-worthy
• Seasonal Flavors : earthy mushrooms and caramelized onions never go out of style
• Customizable : swap in your favorite cheese or herbs
• Perfect for Entertaining : slice into squares and serve on a wooden board for guests

INGREDIENTS

FLATBREAD BASE

• 1 ball of prepared flatbread dough (store-bought or use my Italian Flatbread Dough with 00 Flour Recipe)
• 1 tablespoon extra virgin olive oil, for brushing

TOPPING

• 1 1/2 cups wild mushrooms (shittake, cremini, oyster), sliced
• 1 small yellow onion, thinly sliced
• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 1 teaspoon fresh thyme (and rosemary if desired)
• 1 1/2 cups fontina cheese, freshly shredded
• 1 tablespoon white truffle oil, for finishing
• flaky sea salt
• cracked pepper
• optional garnish : microgreens or arugula

EQUIPMENT

• Cast iron skillet or sauté pan for caramelizing
• Pizza stone or baking sheet for baking flatbread

STEP-BY-STEP INSTRUCTIONS

1. Caramelize the Onions : Heat butter and olive oil in a skillet over medium heat. Cook onions slowly (20 – 25 minutes), stirring occasionally until golden brown and soft. Set aside.
2. Sauté the Mushrooms : In the same pan, add a touch more oil if needed. Cook mushrooms 6 – 8 minutes until browned and moisture has evaporated. Add herbs, salt, and pepper. Remove from heat.
3. Prepare the Crust : Preheat oven to 450°. Roll or stretch dough into a 12-inch round or rectangle. Place on parchment-lined baking sheet or pizza stone and brush with olive oil.
4. Assemble : Spread caramelized onions evenly over crust. Add sautéed mushrooms and top with shredded fontina.
5. Bake : Bake 10 – 13 minutes, until crust is golden and cheese is melted and bubbling.
6. Finish : Drizzle lightly with truffle oil, sprinkle with flaky sea salt, and garnish with microgreens or arugula if desired.
7. Serve : Slice and enjoy immediately while warm and crisp.

TIPS FOR SUCCESS

• Use a pizza stone for the crispiest crust.
• Don’t overcrowd mushrooms. Cook in batches if needed to get that golden sear.
• Prep onions ahead : caramelized onions can be made up to 3 days in advance and refrigerated.

STORAGE TIPS

• Store leftovers in the fridge for up to 2 days. Reheat in a hot oven (400°F) for the best results.
• Avoid microwaving – flatbread will lose its crispness.

FREQUENTLY ASKED QUESTIONS

This recipe truly is a showstopper. Rich, savory, and balanced with just enough to impress any guest. Pair with a crisp white wine or sparkling beverage and you’ve got a dish that feels like it belongs on a restaurant menu. If you try it, be sure to tag me or leave a comment below!

HOSTING TIP

Serve cut into rustic squares on a wooden board, alongside olives and charcuterie for a complete spread

OTHER RECIPES YOU’LL LOVE

• Silky Butternut Sqaush Soup
• Fig & Prosciutto Salad with Toasted Hazelnuts
• Italian Flatbread Dough with 00 Flour
• Rosemary Dijon-Crusted Lamb Lollipops
• Garlic Mashed Potatoes
• Roasted Seasonal Vegetables
• Dark Chocolate & Cherry Pots de Crème

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